Vegetarian Chili Relleno
Discover the bold flavors of Vegetarian Chili Relleno, a mouthwatering twist on the classic Mexican dish that’s perfect for plant-based eaters. Roasted poblano peppers take center stage, their smoky heat complemented by a hearty filling of black beans, sweet corn, and protein-packed quinoa, seasoned with earthy cumin and coriander. Topped with melted Monterey Jack cheese or queso fresco and smothered in a rich homemade tomato-chili sauce, these stuffed peppers are baked to perfection for a savory, satisfying meal. Serve garnished with fresh cilantro and a squeeze of lime for a zesty finish. Whether you’re hosting a dinner party or craving a comforting weeknight dinner, this vegetarian delight is sure to impress!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 6 whole Poblano peppers
- 2 tablespoons Olive oil
- 1 medium, diced Red onion
- 3 cloves, minced Garlic
- 1 can (15 oz), drained and rinsed Black beans
- 1 cup Corn kernels
- 1 cup Cooked quinoa
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
- 1 cup, shredded Monterey Jack cheese or queso fresco
- 1 can (15 oz) Crushed tomatoes
- 0.5 cup Vegetable broth
- 1 teaspoon Chili powder
- 2 tablespoons, chopped Fresh cilantro
- 4 wedges Lime wedges
Instructions
Preheat your oven to 400°F (200°C).
Place the poblano peppers on a baking sheet and roast them in the oven for 20 minutes, turning occasionally, until the skin is blistered.
Remove the peppers from the oven and place them in a bowl covered with a lid or plastic wrap to steam for 10 minutes. This makes it easier to peel off the skins.
While the peppers are steaming, heat the olive oil in a skillet over medium heat. Add the diced onion and cook for 3-4 minutes until translucent.
Add the minced garlic and cook for another minute until fragrant.
Stir in the black beans, corn, cooked quinoa, cumin, coriander, salt, and pepper. Cook for 2-3 minutes until heated through. Set aside to cool slightly.
Carefully peel the skins off the roasted poblano peppers and make a slit lengthwise in each pepper to remove seeds and membranes.
Fill each pepper with the bean and quinoa mixture, making sure not to overfill.
Place half the shredded cheese evenly inside the peppers, then transfer the stuffed peppers to a baking dish.
In a saucepan over medium heat, combine the crushed tomatoes, vegetable broth, and chili powder. Bring to a simmer.
Pour the tomato sauce over the stuffed peppers in the baking dish, then sprinkle the remaining cheese on top.
Bake in the oven at 375°F (190°C) for 20 minutes, or until the cheese is melted and bubbly.
Garnish with chopped cilantro, and serve with lime wedges on the side.
Nutrition Facts
Calories |
423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.8 g | 24% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 976 mg | 42% | |
| Total Carbohydrate | 53.3 g | 19% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 12.0 g | ||
| Protein | 18.3 g | 37% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 292 mg | 22% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 1037 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
